Virado à Paulista

Name: Virado à Paulista
Total time: 40 min
Yield: 12
Ingredients: 500 g Cooked beans; a bit Bean broth; 270 ml Corn oil; 1 and 1/2 Large onion, finely chopped; 2 cups Green onions, finely chopped; 3 cloves Mashed garlic; as desired Da Terrinha yellow corn flour; 2 bunches Finely sliced collard greens; 600 g Pork chops or ribs; 300 g Sausage; 4 Eggs; to taste Butter (or oil for frying); to taste Salt; to taste Black pepper

40 minutes

Medium

12 servings

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The secret to a good Virado is the moist and firm texture of the bean mash.

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Traditionally served with fried bananas (breaded or plain) and pork rinds (torresmo).

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Use dende oil (palm oil) for a more intense flavor in the beans if desired.

Ingredients

500 g - Cooked beans

a bit - Bean broth

270 ml - Corn oil

1 and 1/2 - Large onion, finely chopped

2 cups - Green onions, finely chopped

3 cloves - Mashed garlic

as desired - Da Terrinha yellow corn flour

2 bunches - Finely sliced collard greens

600 g - Pork chops or ribs

300 g - Sausage

4 - Eggs

to taste - Butter (or oil for frying)

to taste - Salt

to taste - Black pepper

Preparation Method

1Sauté 200 ml of oil, one onion, the green onions, two garlic cloves, salt, and pepper.
2Add the beans with a bit of broth and let them fry for a few moments.
3Gradually add the yellow corn flour, stirring constantly while on the heat, until you get a moist mixture that is firm but not hard.
4Sauté the collard greens in the remaining oil with one garlic clove, half an onion, and a bit of salt until tender but still bright green.
5Fry the sausages and the pork chops or ribs.
6Season the chops/ribs with salt.
7Prepare sunny-side-up eggs by frying them in a bit of hot butter (or oil).
8Season with a pinch of salt and remove as soon as the whites are cooked.
9Serve the virado hot with the collard greens, meats, and eggs.

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